This simple macaroni salad recipe will be right at home at a backyard barbecue, tailgating party, or spring picnic. In this recipe elbow macaroni is combined with carrots, celery, onion, pickle, and a homemade creamy dressing.
The dressing for the pasta salad is a lovely balance of sweet and tangy. It is easy to make with easy to find, affordable ingredients. Actually, all of the ingredients for this classic side dish are budget friendly.
Serve this easy coleslaw, simple potato egg salad, and marinated tomatoes along with the elbow macaroni salad for a side dish spread your guest will really enjoy.
Ingredients
- Macaroni – Elbow macaroni or other short pasta like ditalini, small shells, etc. can be used.
- Produce – Carrot, celery, onion. For the onion use white, red, or yellow depending on preference, parsley for garnish (optional).
- Condiments – Mayonnaise, dill pickle and pickle juice, Dijon or yellow mustard, apple cider vinegar or red wine vinegar, and sugar.
- Spices – Salt and black pepper.
- See the recipe card for quantities and preparation.
Instructions
Cook macaroni to package directions for “firm”. Go a little past al dente but not totally soft. Use a colander to drain and promptly rinse them with cold water until they are no longer warm.
Then drain well and transfer the macaroni to a bowl. Add the carrots, celery, onion, and pickle and refrigerate until chilled.
Make the dressing
Add the mayonnaise, mustard, sugar, vinegar, pickle juice, salt, and pepper to a bowl. Stir with a fork or small whisk until the ingredients are combined and the dressing is smooth.
Refrigerate the dressing until ready to make the macaroni salad.
Add the dressing to the macaroni vegetable mixture.
Stir well until coated and combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired, serve and enjoy.
Recipe Tips
- Do not overcook the pasta. Cook until it is firm but no longer al dente.
- Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
- Refrigerate the macaroni pasta, and prepared carrots, celery, onion, and pickle until they are cold before dressing.
- Finely dice the vegetables and pickle so no one flavor takes over the pasta salad.
Storing
Keep the macaroni salad chilled until ready to serve. Refrigerate leftovers as soon as possible and do not leave out longer than 2 hours (1 hour if it is above 90 degrees Fahrenheit). Discard leftovers that have been at room temperature longer than that.
If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Check out the Web Story for this easy macaroni salad for a quick visual on making this delicious dish.
Macaroni Salad
Ingredients
- 12 ounces Elbow Macaroni cooked to package directions, drained and cooled (other short pasta like ditalini, small shells, etc. can be used)
- ¼ cup Shredded Carrot 1 small carrot
- 2 tablespoons Finely Diced Celery
- 2 tablespoons Finely Diced Onion use white, red, or yellow onion
- 2 tablespoon Finely Diced Dill Pickle 1 small baby whole dill pickle
- 1 cup Mayonnaise
- 1 tablespoon Dijon Mustard or yellow mustard
- 1 tablespoon Sugar
- 1 tablespoon Apple Cider Vinegar or red wine vinegar
- 1 tablespoon Dill Pickle Juice
- ½ teaspoon Salt plus 1-2 tablespoons for the macaroni cooking water (and extra at the end if needed)
- ¼ teaspoon Black Pepper
- 1-2 teaspoons Chopped Parsley for garnish optional
Instructions
- Cook macaroni to package directions for “firm”. Go a little past al dente but not totally soft. Use a colander to drain and promptly rinse them with cold water until they are no longer warm.
- Then drain well and transfer the macaroni to a bowl. Add the carrots, celery, onion, and pickle and refrigerate until chilled.
Make the dressing
- Add the mayonnaise, mustard, sugar, vinegar, pickle juice, salt, and pepper to a bowl. Stir with a fork or small whisk until the ingredients are combined and the dressing is smooth.
- Refrigerate the dressing until ready to make the macaroni salad.
- Add the dressing to the macaroni vegetable mixture. Stir well until coated and combined. Cover and refrigerate until ready to serve. Garnish with parsley, if desired, serve and enjoy.
Notes
- Do not overcook the pasta. Cook until it is firm but no longer al dente.
- Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
- Refrigerate the macaroni pasta, and prepared carrots, celery, onion, and pickle until they are cold before dressing.
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